WAttention Singapore vol 5

W O N D E R L A N D J A PA N MICA(P)137/12/2010

桜舞

www.wattention.com

ISSUE 05 SPRING 2011

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DISCOVER THE BEAUTY OF

MYSTERIOUS JAPAN STORY 5 LAKE TOWADA, MYSTERIOUS AND LEGENDARY BEAUTIFUL LAKE JOURNEY TO

TOYAMA PREFECTURE SPECIAL FEATURE PART 2 CRAFTSMAN TOKYO SOME-KOMON

JAPANESE RECIPES FOR YOUR DAILY TABLE

HOME TREAT -SPECIAL ADVISER mizkan

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春

NORTHERN TOHOKU PART 2 AKITA & AOMORI

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HANAMI in JAPAN

日本

CHERRY BLOSSOM THE JAPANESE BEAUTY

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Hanami

in Japan

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Yamanashi

Cherry blossoms have attracted people for over a thousand years

Hanami, or cherry blossom viewing, is a seasonal spring tradition in Japan. A great number of Japanese view cherry blossoms to welcome the spring, talking about where beautiful trees bloom, when they should go for a Hanami, and what the weather is like.

Enjoying cherry blossoms From the end of March to May, Sakura (cherry blossom) trees bloom all over Japan, and even the state weather bureau an nounces a blossom forecast ever y year. Evidently, the Sakura has won a spot in the hearts of the Japanese – even the word “f lower” often means Sakura.

As the Sak ura t rees bud, people get restless, as it’s time for Hanami (or cherry blossom viewing), a traditional Japanese custom of enjoying the beaut y of the f lower. The practice of Hanami is steeped in a centuries-old histor y, and the Japa-

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nese people today continue this tradition, gathering in great numbers any where Sakura trees are found, like parks, riverside walks, ponds or even residential areas. It’s a common sight to see thousands of people f ill the parks to have picnic parties under the f lowering trees, drinking and eating. The feasts sometimes go on until late at night.

A nighttime Hanami – called Yozakura – is also popular. With special light-ups f rom paper lanter ns, the Sakura shows a different face, and the view becomes more dreamy and romantic.

Tradition and meaning Sakura are found throughout Japan, and they burst out in specific areas in a certain period during spring, and usually bloom for only about a week after full-bloom. The small, round-shaped f lowers flutter to the ground gracefully and because of their fragility and beauty, the sakura is often compared to the f leetingness of a human life. It is also said that sakura and the Bushido, the traditional code of the Japanese samurai warriors, have much in common: no matter how beautiful the blossom, it will wither away soon. Hence the cherry blossom leaves a strong impression in the Japanese people’s minds ever y year. It has been prominent in Japanese art and culture since time unrecorded, as the blossoms are so interwoven throughout symbolism, art and society.

The culture of Hanami has two centuries-old roots. One of them originates from the ancient court custom of the f lower banquet – an elegant amusement among the celebrities – which admired the blossoms of a single Ume, or Japanese plum tree. Such custom took place at Court from around the Nara Period (710-784), following in the footsteps of the de-

veloped Chinese culture of the Tang Dynasty, which had inf luenced Japan in many ways. In the Heian Period (794-1185), cherry blossoms took the place of plum and became the typical flower for Hanami.

Another origin dates back to the ancient Japanese farm culture, which believed in the existence of a deity who took control over their rice fields. To farmers, a cherry bloom signified the deity’s arrival and the beginning of the rice-planting season. They made offerings of food and Sake at the roots of these trees, praying for a rich harvest in autumn.

Today, Japanese cher r y t rees can be seen i n various spots around the world, including the West Potomac Park in Washington, D.C., which were gifts from the mayor of Tokyo in 1912 to symbolise the burgeoning friendship between the U.S. and Japan.

Cherry Tree Varieties

There are over 400 varieties of cherry trees spread throughout Japan, with several characteristics differentiating them.

Somei Yoshino

Somei Yoshino is the most common kind of cherry tree seen in Japan today. It is actually a hybrid of Edohigan and Osh i ma-za k u ra. A ll of t he Somei Yoshino trees are grown by human hand so that its life is short – lasting only several decades – while the parents have a long life span of centuries.

Tokyo Midtown

Yama-zakura

Yama-zakura has been seen around a wide area of the southern half of Honshu for centuries. It is an independent variety with a variation in colours and shapes of buds and blossoms.

Many of the cherry trees growing on the mountainsides of Mt. Yoshino in Nara Prefecture are of the Yama-zakura variety.

Tokyo Tower 07

Doing Hanami this spring The forecast for the coming season of the cherry blossom is an important issue for most Japanese. Planning a trip at the right time is tough, so several enterprises such as Japan Weather Association (JWA) announce cherry blossom forecasts. On January 21, Weather Map Co. released its forecast, predicting that this year’s Sakura bloom time will be almost the same as the previous year’s or little earlier. According to them, the bloom in Tokyo would be March 25.

Please note that cherry blossom opening dates vary every year, and once they open up, they usually reach their peak within 10 days.

Hanami is one of the hard to miss things in Japan if you travel in spring. Yet how you enjoy this traditional custom varies: when, where, with whom and how you do it. From South to North, many region officials organize Cherry Blossom Festival in various ways.

Having a party is the highlight of Hanami. However, it is important not to cause a nuisance to others: keep the noise down, avoid drinking too much, and do not leave your trash around. Also, note that it is still cold outside in Japan during most of the Hanami season. The average temperature during this time is around 10ºC, so you need to wear layers of clothing, and bring your jacket and blanket.

Showa Kinen Park

Popular Hanami spots Tokyo

東京

Ueno Park

Ueno Park, a crowded cherry blossom viewing spot, features 1,200 trees along the walkway that leads to the National Museum and Ueno Zoo. The park is a five-minute walk away from Ueno Station.

Chidorigafuchi

Chidorigafuchi

Hundreds of cherry trees decorate the 700m moats of the Imperial Palace, a former Edo Castle. Trees are lit up in the evenings and viewing from a rowing boat is a recommended attraction.

There is also a popular spot where another 600 cherry trees are planted at the Yasukuni-jinja Shrine.

Rikugien

Rikugien, a typical garden of federal lords in Honkomagome, Bunkyo-ku, is known for its large weeping cherry trees. Night viewing is a highlight.

Imperial palace

Ueno Park 08

Minobu Kuon temple

Yozakura - the sight of cherry blossoms at night -

“Sakura mochi” Hirosaki Park Maruyama Park

Kansai

関西

Maruyama Park (Kyoto)

Maruyama Park is Kyoto’s most popular public park during the Hanami season, which highlights a large Shidare-zakura.

The park is illuminated at night and draws many people.

Mt. Yoshino (Nara)

Mt. Yosh i no h a s b e e n a sy mb ol of Hanami spots since the Heian Period (794-1192), where it is covered by about 30,000 wild cherry trees, including the Shiroyama-zakura.

Tohoku

東北

Hirosaki Park (Aomori)

Hirosaki Park is one of the most attractive Hanami spots in the region. There are over 2,600 cher r y trees, such as the Somei Yoshino and Shidare-zakura (weeping cherry), planted in the park surrounding Hirosaki Castle. The place is lit up at night, drawing more visitors.

Kakunodate (Akita)

The city of Kakunodate, called “The Little Kyoto of Michinoku,” is known for its weeping cherry trees that line the sidewalks of the city’s well-preserved, former samurai district. Some of these Somei Yoshino trees are believed to be over 300 years old.

Sakura-mochi is one of typical Japanese sweet consisting of a sweet pinkish rice cake and red bean paste, covered with a leaf of Sakura

Various Sakura souvenirs In Japan, there is an old saying that goes “dumplings rather than flowers,” meaning that the people are more interested in the practical over the aesthetic. Therefore, food is an inevitable part of Hanami.

When spring arrives, various kinds of sweets that use cherry blossoms as a motif - such as roll cake and cookie - are displayed. People often bring these sweets and a bento box to a Hanami.

There are also more cherry blossom goods, including pickles, bath additives, as well as even incense, which are also favoured as souvenirs.

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Aomori Aomor

Tohoku ku & SENDAI

Iwate

Aomori Prefecture situated on the northern tip of Honshu with the Ou mountains running from north to south dividing the prefecture. It boasts of great nature, lakes, local delicacies, festivals, fruits, as well as the world’s largest virgin forest of beech trees - a must-see magnificent World Heritage Site.

• Akita • Aomori • Fukushima • Iwate • Miyagi • Sendai • Niigata • Yamagata An Exciting Region | Big Attractions Beautiful Seasons | Great Foods Easy Access - By Car & Train

Iwate Prefecture’s long coastline is home to many fishing ports.

It harvests richly the abundant seafood the ocean has to offer - all year round! Inland, its primeval forests on Mt Iwate and the Appi Plateau create the ideal playground for various outdoor activities such as skiing, as well as hot springs.

New Shinkansen Line Opened Since Dec. 2010 Hachinohe to Shin-Aomori

Hirosaki Castle

Senbeijiru Stew

Aomori Shin-Aomori

Tohoku Region

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Aomori

& Sendai

8 Beautiful Destinations Akita • With Well-connected Akita Roads & Railroads!

Morioka

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Shinkansen

Akita

Sado Is.

Yamagata

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Niigata

仙 Niigata 台

Wanko Soba

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Iwate

Jogi Nyorai Saihoji Temple

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Miyagi

Sendai City

• Fukushima

Fukushima

Fukushima, situated at the southern part of the Tohoku region, is the third largest prefecture in Japan. Hot spring lovers will be spoilt for choice - with over 130 hot springs to choose from! What’s more, the area offers an abundance of seasonal tourist attractions including greenery and wild birds in spring, summertime camping, trekking, sea sports, autumnal tints, skiing, snow and swan watching in winter.

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Hachinohe

Mitsui Outlet Ishinomaki Sendai • Date Masumune at Aobayama Park, Sendai City

Fukushima

Sea Urchin, Sendai Morning Market

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Samurai & Edo Period Characters come alive at Sendai Castle Park

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Miyagi & Sendai 福 Miyagi Prefecture, with Sendai in the center, is famous for great attractions such as, Matsushima Bay, Zao mountain range, hot springs (Akiu, Sakunami, & Naruko-onsen) and unique local cuisine, gyu-tan (ox tongue). Not forgetting the grand Tanabata Festival held at the beginning of August attracting over 2 million spectators to the city.

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新

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Kitakata ramen

Tsurugajo Castle

Shirone Giant Kite Battle ▼

Niigata

Niigata Prefecture is nature-rich rich and offers visitors all-round attractions through the four seasons. Sandwich-ed between her 2000-meter-high mountains are ski resorts and hot springs. Her famed Shinano River flowing from the mountains to the sea is the longest river in Japan. Many local restaurants serve fresh seafood that goes well with premiumquality Niigata sake.

Matsushima Bay Top 3 views in Japan

Sendai Tanabata Festival - colorful!

Yamagata

Yamagata Prefecture, known as ‘the kingdom of fruits’, also boasts over 100 exotic hot springs and historical temples and shrines.

The Mogami River cuts through the prefecture and is loved by the local people - fondly refered to as ‘mother river’. Yamagata is attractive because of its many excellent produce: rice, sake, wine, soba, fruits, and fresh seafood.

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With high mountains surrounding the northern, southerrn and eastern sides, Akita has many rivers, flatlands and farmlands. Akita’s natural beauties include, Lake Tazawa, Lake Towada, the Oga Peninsula with its beautiful coast lines and sunsets, the scenic Hachimantai Plateau and Mt Chokai, also known as Akita ‘Fuji’.

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Kokeshi Dolls

Access & Information More on Exciting Tohoku region at: • http://www.tohokukanko.jp/english • www.sentabi.jp/ Great Savings with JR Pass From Tokyo to Tohoku area, JR East Pass is convenient and offers great value.

Check out: ww www.jreast.co.jp/e/

Yamagata

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WELCOME to TOHOKU & SENDAI! One hundred and thirty years ago, a British traveler, Isabella Bird visited Japan to see the ‘real Japan’. She was amazed by Tohoku as a ‘Garden of Eden’ and praised the scenery of Tohoku as an ‘Arcadia of the East.’

With each passing season, Tohoku landscapes gracefully display her awesome natural splendor. Even local delicacies in each of her seven prefectures take on different flavors and colors. Also, her festivals held throughout the year add dashes of vibrancy and sounds of celebration. Exciting Tohoku - welcome!

東 北

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Shinjo

Prefecture Boundaries

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JR Train Lines

Kiritanpo - meshed rice stick grilled over fire

Cherry blossoms at Kakunodate

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A k i t a • A o m o r i • F u k u s h i m a • I w a t e • M i y a g i • N i i g a t a • S e n d a i • Y a m a g a t a

COLORFUL

Niigata Sake

Murakami Salmon Museum

Ginzan Onsen

Yamagata Maiko © Page design by - GoJAPAN 11

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Toyama prefecture Special Feature Part 2

Various attractions to draw more people to Toyama

We featured Tateyama Kurobe Alpine Route, one of the most popular sightseeing sites in Toyama Prefecture, in the last issue. However, there are more attractions in Toyama, from historic hot springs to natural scenery and World Heritage Sites, and well as local dishes and fresh seafood. It is said that you can find everything that’s appealing in Japan in this prefecture.

Torokko train trip: Savour the magnificent views of Kurobe Gorge

The Unazuki Onsen (hot springs), located in the mountains of Kurobe Gorge, marks the start of the Kurobe Gorge Railway journey in May, when the foliage is fresh green with a hint of lingering snow. The Torokko train climbs through the steepest V-shaped gorge in Japan and passes 41 tunnels and 21 bridges. It provides you with 80 minutes of sightseeing as it covers 20.1km to its terminus at Keyakidaira Station.

Kurobe Gorge is an area where the precipitous cliff between the Tateyama mountain range and the Northern Alps plunge into a deep canyon, and stretches to Mt. Washiba in the Northern Alps. The Torokko Electric Railway carves a surprising path through this outstanding scenery, with many hot springs dotted in the wilds along the railway.

As it climbs a steep slope and passes the Shin-Yamabiko Iron Bridge – the longest bridge (166m) at the entrance to the gorge – it comes to the Unazuki Dam, with its beautiful emerald green surface. The mountains climb higher after you cross the Moriishi Bridge and enter ChubuSangaku National Park, where a beech forest still remains. From there, trip highlights include the Atobiki Bridge (which stands 60m above the Kuronagi River, making even climbers back away from its edge due to the depth of the canyon’s vertical walls) and Kurobe Mannenyuki in front of Kanetsuri Station, which deposits large piles of snow near the gorge.

At Keyakidaira station, the final stop, a foot bath helps you relax your legs.

The Kurobe Torokko Electric Railway operates from mid-April to November in every year, and is a mustsee attraction in the prefecture.

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Unazuki Onsen:

Prominent historic hot springs If your muscles get tired or if you just feel like soaking in some hot spring, the historic Unazuki Onsen – known for its efficiency at making skin beautiful – is a good destination. This hot spring town overlooks the splendid nature of Kurobe Gorge, with its abundant flow of 3,000 tons of water per day; visitors can see the Onsen Fountain in front of the Unazuki Station.

Kuronagi Onsen, which is 7km up from the Kurobe River, is the source of this hot spring.

There is a street with many hotels and ryokans (Japanese-style inns) with popular outdoor spas along the river. Here you can enjoy the scenery and the delicacies of the seasons.

Gokayama:

World Heritage Site In December 1995, the villages of gassho-style houses of Suganuma and Ainokura in the Gokayama region of Toyama Prefecture were declared a World Heritage Site, along with Shirakawa-go in Gifu Prefecture. Since then, these traditional farm villages with idyllic scenery have received worldwide attention. Yet, they are still homes to some residents who live and work hard to preserve their important cultural properties.

This well-preserved village has views of streams and small roads along rice paddies – a common scene hundreds of years ago. Today, some of these farmhouses are now restaurants or minshukus (bed and breakfasts). A few houses have turned into museums to show visitors how life here used to be.

There are campsites near the farm village where visitors can enjoy outdoor activities like fishing, canoeing and barbecuing.

Cruising:

Enjoy feeding seagulls Cruising the Toyama Bay is an enjoyable activity in the area. The cruise ship runs between Toyama Shinko Port

and the Uchi River in Imizu City, where you can enjoy the seasonal views.

The most alluring highlight is that passengers can feed seagulls from the ship. Folks of any generation will find excitement in feeding these birds, as it gives you a close-up of them in the sea breeze.

“Toyama Black” Ramen:

Toyama’s specialty

More attractions in Toyama Toyama is also blessed with an abundance of seafood and it is popular for its delicious sushi rice. You can find sushi places with reasonable prices easily all across the prefecture. White shrimp is a popular food here, and if you like to drink beer, deep-fried white shrimp is a recommended accompaniment. Come summertime, firefly squids arrive, drawing many Japanese gourmands.

Toyama’s other popular local dish is the “Toyama Black” ramen. It was created for hardworking workers over a half century ago in Japan’s high-growth period as a side dish with a strong flavour to accompany white rice.

The noodle is firmer and it’s often topped with many chashu (succulent pork) pieces, green onions, nori (seaweed), boiled eggs, and/or black pepper, using a strong soy sauce broth.

It may not be to everyone’s taste, but it’s a must-try for ramen lovers. There are also “Toyama Black” instant ramen packs sold at several supermarkets in the prefecture.

For more information about Toyama Prefecture, please visit their website at www.info-toyama.com/english/index.html 17

東 京 染 小 紋

CRAFTSMAN

Modern Tokyo continues Edo tradition

Tokyo Some-Komon: exquisite fine-pattern dyeing

Like Edo Komon Hirose and Emika Iwashita, a new generation of talents has emerged to carry on the tradition of Japanese textiles.

Edo Komon Hirose inherits traditional technique

Japanese textiles are internationally known for their elaborate and opulent designs and patterns, as well as colours. There are various techniques of dyeing that have reached great heights of complexity and flexibility. The Tokyo Some-Komon, an extraordinary Kimono with a fine-patterned dye effect throughout the garment, has a subtle beauty. Viewed from a distance the fabric appears plain, but upon closer inspection, it makes you catch sight of its characteristic pinpoint patterns. It was also known as Edo Komon.

The history of Tokyo Some-Komon can be traced back to the Muromachi Period (1392-1573) and it began to be widely produced during the Edo Period (1603-1868). This craft originated from Samurai Kamisimo, a type of formal clothing worn by the samurai, or Japanese warrior class. Since the feudal lords governing various parts of the country gathered in Edo (now Tokyo), it became the production centre for dyeing their Kamishimo ceremonial attire. Subsequently, Komon dyeing

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was introduced to the general public and the pinpoint designs came to be a trademark of the elegant Edoite. In 1952, the then Agency for Cultural Affairs designated Tokyo Some-Komon as an Important Intangible Cultural Asset, recognising the work of Kosuke Komiya, a master of the craft.

Edo Komon Hirose is a notable factory that was founded in 1918 during the Taisho Period. Yuichi Hirose, the fourth master, has a unique background, as he was part of the Japanese Olympic windsurfing team. His father Yubo has achieved prominence as a dye artist. Famous Kabuki actors including Shoroku Onoe and Nizaemon Kataoka wear kimono dyed by him. While many factories embrace machinery for dyeing in recent years, Edo Komon Hirose still continues dyeing by hand.

A large and cool Itaba, or dye plate, that smells of ink dye permeates the room. Standing by a 7m wooden board made of fir tree covered with white fabric, Yuichi Hirose locates a pattern and applies starch using a spatula. Only the engraved designs on the pattern are stencilled onto the textile. Well-used boards are hung from the ceiling. This is where the traditional technique of Tokyo Some-Komon has been carried out.

Techniques of stenciling Produce prismatic patterns The characteristics of Edo Komon are based on Ise Katagami, or paper stencil patterns, which are known for their fine intricate designs. For centuries, the Katagami has been used for dyeing textiles, which made great advances to the development of the kimono culture. Ise Katagami are made using fine quality Mino paper coated with persimmon tannin and dried, and are produced mostly in Shirako in Suzuka City, Mie Prefecture. After the planned patterns and designs are copied onto the Katagami, the design is carefully extracted using a small chisel.

Craftsmen need a tremendous amount of patience and endurance for this work.

There are a number of Katagami piled up at Edo Komon Hirose’s small fourtatami-mat room. “These papers are both old and new, and there are over 4,000 types of patterns. I can say that they are the factory’s most important materials,” said Yuichi Hirose. “They include ones carved by a notable master who was named as a living national treasure.”

He added that the Katagami have been passed down for generations.

Hirose then showed how to dye the entire fabric — a process called “Shigoki” — which is first dyed with a base colour by evenly applying the starch with basecolour dye compounds using a large spatula. Hirose explained, “Before the Shigoki process, we match the colours. We take out impurities and strain them through a bleached cloth to make the starch smooth.”

At the same time the starch is applied, sawdust is also used in order to protect against grinding when the fabric is placed into in the steamer box. It helps the dyes stick to the fabric. Then, it is steamed at 90ºC for 30 minutes. The steamed textile is then rinsed well with water to wash off the starch and extra colour compounds. The final process is for it to be laid out to dry.

“The colours can change easily depending on the weather and humidity. It makes me not only excited but also anxious to see,” said Hirose.

Making the Tokyo Some-Komon requires a number of exceptional skills and processes.

Continuing and respecting old techniques is how this traditional craft can been taken over.

Emika Iwashita, a first female master of Tokyo Some-Komon Emika Iwashita became the first declared female master of Tok yo Some-Komon in 2007. Her studio is in Tokyo’s Shitamachi (the old district of commoners) where many other small factories reside. Iwashita concentrates on her work silently with a 7m board.

“My relative owns a kimono shop and I’ve had a love of kimono since I was a child,” said Iwashita. Attracted by the Tokyo Some-Komon, she received training at a dyeing factory in Shinjuku after graduating from an art university where she majored in textiles. Later, Iwashita started her own factory studio against the wishes of her parents. Today, she has her own brand “Suirinka” and publishes her works under the name of Oka Iwashita.

“I built my studio myself. I bought light fi xtures at home DIY stores and used a crane to place a 40kg board into the room,” said Iwashita. “That was truly hard work.”

Iwashita said that she was inspired by the words of her uncle who took over the kimono shop: “A Kimono

is a picture being dressed.” She then decided to pursue a goal of making outstanding kinds of art and craft.

During the stenciling process, Iwashita matches the very fine patterns using a wellused chisel. She needs to bend over and repeat the process. She became sick once, but she has never given up on her goal.

“Tokyo Some-Komon used to be men’s work, so I want to suggest the idea of new designs from a woman’s point of view,” said Iwashita. “It can be stylish and easy to wear.”

Times have changed and there is a concern about the decreasing the number of Tokyo Some-Komon craftsman.

Yet, the tradition is certainly observed among the people who were drawn by its exquisite beauty. *Special Thanks to Braincafe co.,Ltd .

All photos are provided by “Nippon-no-Waza.com” www.nipponnowaza.com 19

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vol.

Japanese Recipes for Your Daily Table

HOME TREATS

Do you love Japanese food?

Here are some popular home recipes that will never fail to delight family and friends.

ちらし寿司

‘Chirashizushi’ Prepare Shiitake mushroom and Kampyo Umani. To make the broth, mix Modoshi Jiru (dried Shiitake soaked water) with sugar, Mirin (sweet cooking rice wine) and soy sauce in the proportion of ten to one. [A] Wash the Kampyo lightly and put it into a pot with plenty of water and boil it.

When the strips become soft, wash them again. Put the Shiitake and Kampyo into a pot with [A] the broth. Bring to a boil, and simmer for about 20 minutes. Cool it down and chop it up using a food processor.

Combine the chopped ingredients with the sushi rice.

Chirashizushi, or scattered sushi, is simply sushi rice in a bowl, decorated with colourful toppings.

It is often cooked for celebrating special occasions, including home parties and kids’ birthdays.

Cooking tip

U si n g st o re -b o u g h t in st an t seasonings - including mizkan Gomoku Su shi - simpl ™ ifies this sushi rice pr ocess.

【Ingredients】Makes 4 servings The ingredients of Chirashizushi can be divided in two categories: one is for flavouring, and the other is to invoke a sense of the season and its splendor.

【Ingredients for flavouring】 - 60g of Shiitake mushroom Umani(*) - 60g Kampyo (dried gourd strips) Umani - 3 eggs for Kinshi Tamago (shredded egg crepes) (*) Umani means vegetables (and fish or meat) boiled in soy sauce with sugar.

【Ingredients to invoke a sense of the season and its splendor】

Make Kinshi Tamago (shredded egg crepes).

Place 3 eggs in a small bowl and whisk vigorously. Add the 10g of sugar, 1g of salt, and 10cc of sake. Mix it well and then strain the beaten egg mixture.Pour a small amount of the egg batter into heated skillet and quickly swirl it around until it coats the bottom of the skillet evenly. The crepe will cook very quickly, so watch it carefully to prevent it from burning. After cooling down, cut the crepes into to very fine juliennes.

- 100g of Salmon sashimi - 100g of Tai (sea bream) sashimi - A little Ikura (salmon roe) - 16 small boiled shrimp - 6 split peas, etc

【Sushi rice】 - 400g of cooked short-grain Japanese Rice - 30cc (2tsb) of mizkan™ Rice Vinegar - 7.5cc (1/2tbsp) of sugar

- 2.5cc (1/2tsp) of salt or 2 sachets of mizkan™ Gomoku Chirashi *Cooking sushi rice in advance is necessary.

Transfer cooked rice into a large bowl, and gradually stir the combined seasoning into the rice using a rice paddle.

Special Thanks to mizkan™ Asia Pacific Pte. Ltd. Recipe and Photos by Tadasuke Tomita

- www.sirogohan.com -

Prepare the topping ingredients. You can put in anything you like, including salmon, white fish sashimi, salmon roe as well as split peas that add a dash of green to the Chirashizushi.

Transfer to a serving dish. Top the rice with the Kinshi Tamago, then add the other ingredients artfully.

The Chirashizushi is now ready for serving. Add some soy sauce to it and enjoy!

Cooking tip

Topping it with various kinds of sashimi invokes a sense of its splendo ur. The tastes vary dependi ng on what ingredients you choose. These variations include California Chirashi, which mixes boiled (or canned) crab with avocado, and Spring Chirashi, which mixes spring vegetables such as bamboo shoots and field mustard.

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Weekday Set Lunch Special Every time you join us for a weekday set lunch and spend a minimum of $50 You will receive :

 15% off our weekday a la carte menu  1 for 1 Singha Draught Beer  1 for 1 wine by the glass  a silk ambassadors stamp

Accumulate10 chops and receive a Jim Thompson Carry All Bag. www.jimthompsonrestaurant.com 25

wants to be Whoa connoisseur?

A Study of Japanese Cuisine vol.3

SUSHI 寿司

Japan’s most famous food

consumed around the world.

Whether you’re in NY, London or Singapore, questions like “Shall we go for sushi tonight?” is not uncommon these days, as sushi has risen to become one Japan’s most popular foods. In a broad sense, sushi is a type of dish made of fish and vinegared rice. For most people around the world, sushi means nigirizushi – each portion consists of a bite-sized serving of vinegared rice and a topping.

The history of nigirizushi dates back to the early years of the 19th century. Thanks to the abundant quantity of fish caught around the sea of Edo (currently Tokyo), a new type of food was developed at food stalls and sold as fast-food or light meals.

This new type of meal became so popular among the commoners in Edo that over time, the consumption of sushi spread across Japan. By the mid-20th century, advanced frozen techniques made it possible to use a variety of raw ingredients without vinegaring or cooking as a method of preserving food. Sushi then developed into the form that we recognise today.

Sushi may look a simple dish; it’s just adding a sliced fish on top of a morsel of rice. However, it takes some 10 years to become a sushi master. There is a saying

that goes: ‘Three years to learn about rice and eight years to learn the technique for forming rice’.

To become a good sushi chef, it requires knowledge to judge the quality of fresh ingredients at the fish market, as well as skills to prepare them according to their seasonal tastes.

In high-class sushi restaurants, guests considered ‘sushi connoisseurs’ are seated along the counter table. Using fresh daily ingredients, sushi masters prepare sushi for their guests. After watching the sushi being prepared in a matter of seconds, diners usually consume them within seconds.

This is how you enjoy sushi at restaurants; we call it iki, meaning stylish or chic.

However, sushi is also served via other methods around the world, such as Kaiten zushi (conveyor-belt sushi restaurant) and at sushi corners in supermarkets. At inexpensive Kaitenzushi restaurants, you choose the sushi you want to eat from a rotating conveyor belt. Sometimes, you can enjoy not only sushi, but also different kinds of dishes, like desserts. It is said that the very first Kaitenzushi restaurant appeared in 1958 in Osaka, once known as the kitchen of Japan.

Traditional Sushi Ingredients 1.マグロ Maguro = tuna

When it’s called maguro, it generally means the lean red part of the tuna fish. The name of the fish changes according to its fatty content; for example, chutoro is a medium-fat tuna belly, and otoro is the fattiest cut of tuna. Due to its melt-in-your moth texture and a delicate softness, toro (tuna belly) is popular among sushi lovers.

2.サーモン Sake = salmon

In the old days before frozen techniques and logistics came about, salmons were not on the menu because they couldn’t be kept fresh. It is only relatively recently that salmon items are seen at sushi restaurants. Hence, some traditional sushi restaurants don’t have them on the menu. Sometimes, salmon is served smoked or half-broiled as it has a less fishy odour.

3. イクラ Ikura = salmon roe

The name ikura stems from the Russian word – ikra – meaning fish egg. The salmon roe is salted or marinated with soysauce, and then served in rice wrapped in seaweed paper.

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When it comes to sushi, you can choose from a variety of toppings, including sea bream, flatfish, tuna, bonito, mackerel, amberjack, sardine, shrimp, crab, shellfish, etc. Nowadays, salmon fish is added to the popular list. Ikura (salmon roe) and uni (sea urchin) can be enjoyed in a Gunkan Maki style (warship-shaped roll) with a piece of paper seaweed surrounding a morsel of rice so that the small-sized ingredients would stay on top of the rice. You can also add cooked items such as nianago (grilled conger eel) or tamagoyaki (egg omelette).

Some items have been skillfully reinvented overseas, such as California Rolls that use avocado and tuna-mayo, as well as Spider Rolls that contain soft-shell crab tempura.

These items have been introduced to Japan, and have since been added to the list of sushi items.

4.ウニ Uni = sea urchin

The creamy gold sea urchin has to be taken out of its round, prickly shell before serving. The best season for eating sea urchin is between summer and autumn.

5. ヒラメ Hirame = flounder

The most popular white-meat fish to be used.

Its firm texture has a subtle flavour.

6.サバ Saba = mackerel

It is normally enjoyed as shimesaba, which is marinated with vinegar, as it can spoil very fast.

7. アナゴ Anago = Japanese conger

The anago looks similar to the unagi (eel), but is different in taste. It is less fatty and has a richer flavour. It can be prepared and eaten after it is smeared with a special seasoning sauce.

Many traditional restaurants boast about their seasoning sauce as a secret recipe.

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JAPANESE GOURMET IN SINGAPORE EBISBOSHI SHOTENGAI 恵比寿星商店街 Japanese-themed food court offers various Japanese delights This unique food court decorated with Japanese festive items consists of Japanese food specialties such as teppanyaki, sushi, tonkatsu, oden and okonomiyaki.

Some stalls come directly from Japan using the same recipes as their main stores. The food court offers an authentic Japanese daily menu at reasonable prices.

It’s a one-stop destination to sample a showcase of Japanese cuisine.

201 Victoria Street #04-08/09/10 Iluma@Bugis Tel: 6238-1011 11:30-22:30 www.ebisboshishotengai.com

TSUBOHACHI つぼ八 Indulge in Izakaya culture Ranked as the “Japanese No.1 Izakaya” with more than 400 outlets in Japan, Tsubohachi makes its first international debut outside of its home country right here in Singapore.

“Izakaya culture” was started by Tsubohachi and has since set the standard of Izakaya where Japanese working executives gather after work for drinks and food as a form of relaxation. Tsubohachi focuses on the quality of ingredients, especially select prime fish and seafood that is comparable to the level used by the Japanese embassy. Both Japanese expats and locals appreciate the wonderful taste.

201 Victoria Street #04-08/09/10 Iluma@Bugis Tel: 6835-7056 Mon-Thu 11:30-15:00 18:0022:30 Fri-Sun, PH & BPH 11:30-22:30 www.tsubohachi.com.sg

TORA SHABU 寅しゃぶ Meet Akiba-style maid cosplayers All the waitresses at this shabu-shabu restaurant are donned in Akiba-style cute maid costumes, paying homage to the maid café culture in Japan. It offers eight different flavors of shabu-shabu, including miso, spicy miso, chicken and tom yam. Why not try the All-You-CanEat Set, where you can order as much as you like from 60 ingredients.

201 Victoria Street #04-08/09/10 Iluma@Bugis Tel: 6238 7883 Mon-Thu 11:30-15:00 18:00-22:30 Fri-Sun, PH & BPH 11:30-22:30

All-You-Can-Eat Set

Lunch: $18++ Diner: $23.90++

*term and condition applied

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JAPANESE GOURMET IN SINGAPORE

BENTEN CAFE 弁天カフェ Japanese style pasta cafe

BENTENDO 弁天堂 Japanese style original pasta & pizza

Benten Café is a new creation in the local scene, with a delightful tone of “Dining at the Shine of Happiness”.

From the synthesis of Japanese ingredients and Italian pasta to the exciting giant sundae, which consists of 10 scoops of ice cream, 2 pieces of cake, 500g of soft-cream, many fruit toppings and more, there are a huge range of menu offerings available. With an arsenal of quality, creativity and affordability, you will have a jolly dining experience.

The most popular items are Japanese influenced original pasta using dashi (Japanese stock) and soy sauce as well as Italian basics like tomato flavor.

They also have a good range of wine selections and serve Japanese brand UCC coffee, which is specially blended for eateries. Located at a shopping centre in the residential area, this restaurant is suitable for family eatingout and casual lunch & dinner with friends. Lunch set ($8.80~) is value for money.

1 Jurong West Central 2 #03-20/20A Jurong Point Tel: 6791-0882 11:30-22:00

1 Kim Seng Promenade #0332/33 Great World City Tel: 6235-5606 11:30-22:00

DAIKOKUYA 大黒屋 Tokyo, Kyushu and Sapporo under one roof The producer of this ramen shop is Chef Suzuki, a runner-up of a prestigious ramen competition in Tokyo. Its menu offers a range of ramen from various regions like Sapporo, Tokyo and Kyusyu, all famous for their distinctive style and taste. Based on the chef’s secret recipe of stock simmered f o r h o u r s , d i ff e r e n t t y p e s o f noodles are used for each style.

Their 3rd outlet is coming soon at Serangoon Gardens.

Daikokuya Raffles City : 250 North Bridge Road #B1−13 Raffles City Shopping Centre Tel: 6336 -7456

BISHAMON 毘沙門 Chicken based miso ramen

Daikokuya Paragon : 290 Orchard Road #B1−47 Paragon Tel: 6737-5416 Coming soon!!

Daikokuya Serangoon Garden : 1 Maju Avenue #01-01 Myvillage at Serangoon Garden

With 5 easily accessible outlets in Singapore, Bishmon is a convenient eatery where you can stop by to satisfy your ramen craving. Their signature item is the Special Sapporo Miso ramen($13.80), which uses stock made from chicken and vegetables through a process that takes more than 8 hours. The ramen is then topped with a thick and tender cha shu and a soft-boiled egg. As there are 10 toppings ready, you can customize your own ramen as you like.

Bishamon Great World City : 1 Kim Seng Promenade #0121B Great World City Tel: 6235-2890 Bishamon Bedok Point : 799 New Upper Changi Road #02-32/34 Bedok Point Tel: 6445-3392 Bishamon Bukit Panjang Plaza : 1 Jelebu Road #01-64/65 Bukit Panjang Plaza Tel: 6462-2001 Bishamon Funan : 109 North Bridge Road #0118, Funan Degitalife Mall Tel: 6337-5142 Bishamon Bugis : 200 Victria Street #B1-K27 Bugis Junction Tel: 6884-8373 29

Haruka Ayase,

SK-II’s muse is in town The latest and youngest celebrity SK-II brand ambassador, Haruka Ayase, visited Singapore.

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eading prestige Japanese skincare brand SK-II named Har uka Ayase as its brand ambassador. The young 25-year-old joined the line of celebrities like Cate Blanchett and Qiqi to inspire women around the world with SK-II. Haruka Ayase is an A-list actress widely recognised in Japan. She has appeared in many Japanese hit dramas and movies, and has won numerous acting awards.

I n J a n u a r y, t h e n e w e s t a n d youngest fac e of SK- II who was featured in print advertisements and TV commercials across South East Asia, visited Singapore to promote the brand.

At the press interview session, Haruka Ayase confessed her surprise when she was asked to be an SKII brand ambassador. “I thought SKII was a high- end brand for more mature ladies, and I would be too young. However I was very excited at the same time,” she said in a

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tinkling gentle voice. “I started using SK-II two years ago. Day after day, I could see the quality of my skin transforming to become crystal clear.

From my real experience, I would like to send a message to my generation to begin the right skincare as early as possible.”

Like many women in their twenties, watching movies and karaoke are her favour ite pastimes. She prefers being down-to-earth, saying, “I don’t have any special (Hollywoodstar) beauty tips; I just remind myself to eat a lot of fruits and Japanese pic k les . I ’m ver y i nto J apanes e pickles nowadays! Pickles are healthy and tasty – I even want to make some myself. I’ve already got a nukazuke (a type of Japanese pickle) kit.” Flashing an elegant smile with perfect skin, she added, “To be positive and happy are the most impor tant things for daily life. You can always find a little happiness even in a daily routine.”...

Please visit “www.wattention.com” to read more

SK-II Facial Treatment Essence Facial Treatment Essence is more than 90% Pitera, the exclusive ingredient in every SK-II product which is key to achieving crystal clear skin.

A cha nce obser vat ion of t he youthful-looking hands of Toji or sake brewers, inspired the research into the sake making process.

Rigorous investigation of over 350 strains of yeast led to the discovery of a gift a nature – Pitera.

Pitera contains a delicate balance of Vitamins, Amino Acids, Minerals and Organic Acids that work together to allow the skin’s natural surface rejuvenation process to function at its prime.

SHOPPING • SCHOOL • HEALTH & BEAUTY • OTHERS

JAPAN IN SINGAPORE

MUSEE CRYSTAL TOKYO Total beauty salon

MUSEE CRYSTAL TOKYO is a sister salon of MUSEE PLATINUM TOKYO, Japan’s No.1 hair removal salon supported by more than 840,000 satisfied women in Japan. You can get a total body care here, including nails, eye-lash extensions, facial and body treatments, as well as pain- free hair removal by highly-trained Japanese therapists.

In MUSEE, you are assured a stress- free environment with excellent personalised service.

Plaza Singapura 68 Orchard Road #04-08C Plaza Singapura Tel: 6884-3500 Daily 10:00-22:00 Total Beauty Salon

PROMOTION Underarms Hair Removal Package (Unlimited Sessions) at only S$138! *Terms and conditions apply *Valid till 31st March 2011

Specialised in Hair Removal

www.musee-crystal.asia

The Centrepoint Salon #03-20 The Centrepoint Tel: 6735-8511 Daily 10:00-22:00 PARCO Millenia Walk Salon #P3-13 PARCO Millenia Walk Tel: 6337-7273 Daily 10:30-21:30

www.musee-pla.asia

IKEDA SPA

Inspired by Japanese tradition

787 Bukit Timah Road (off Sixth Ave) Singapore 269762 Tel: 6469 8080 Daily 13:00 – 22:30 www.ikedaspa.com

PROMOTION

Hinokiburo Bath (30 min) U.P. $85 >>> $68 (20% LESS) Ikeda Massage (60 min) U.P. $180 >>> $126 (30% LESS) Geisha Organic Facial (90 min) U.P. $280>>>$168 (40% LESS!) *Terms and conditions apply*Please quote WAttention when booking for appointment *Valid till 31 March 2010

Bringing together the look of traditional ryokans in Japan and Japanese inspired massage and facial treatments, Ikeda Spa is a quaint retreat located away from town that gives guests a taste of zen-like relaxation. Authentic interiors and personal service make this oriental retreat an exclusive privilege for a select few.

Our signature Ikeda Massage is a deep tissue massage that is performed on Ganbanyoku, a bed made of hot volcanic rocks that are extracted from the hot springs of Hakone. These unique stones emanate far infra-red rays and negative ions that are said to deliver anti-ageing and detoxifying benefits.

Another must-try is Hinokiburo Bath. This sort of bath is found in the onsens (hot springs) of Japan.

Hinoki, Japan’s prized wood is

IKOMA LANGUAGE SCHOOL

PATCH MAGIC

I ko m a L a n g u a g e S c h o o l i s registered with the Ministr y of Education as a Japanese Language school. Established in 19%, it is one of the biggest institutions teaching Japanese in Singapore, and is conveniently located in the central Orchard area. There are various courses including group classes and private lessons, from beginner to advanced level, with over 2,000 students currently studying Japanese. As they have Chinese and English classes at the same time, the school is a good platform to meet fellow students and exchange information about Japan.

Beautiful and intricate kimono materials have been treasured for generations in Japan. They have been recycled and transformed to everyday items like blankets, chidren’s wear, etc. Such a magic continues at Patch Magic where kimonos are sewn into fashion wear and home accessories with reat care. Materials are sou reed by owner/designer Akiko Silva and made-to-order service is also available. She also sources fashion wear created by contemporary Japanese designers

Fashion made from retro Japanese kimono

Start learning Japanese

JAPANESE COURSES AVAILABLE JLPT Courses Japanese Conversation Classes Every day Japanese Language Usage Private Tuition

known for its calming scent. As it heats up, hinoki emits a type of oil that is a common skin-soothing ingredient found in Japanese skincare products.

Experience our latest Geisha O rg a nic Fac i al, inspired by Japanese geishas, who are renowned for their clear, porcelainlike complexions and have used bird excrement for centuries as a cleanser. Now you can travel back in time to embrace this latest magical, beauty-enhancing ingredient: nightingale droppings.

350 Orchard Road #12-07 Shaw House Tel: 6238-0288 E-mail:jp@ikoma.com.sg www.ikoma.com.sg

Table runner and silk cushion made from Wedding gown, silk scarf made from Kimono

1 Scotts Road #03-29 Shaw Centre Singapore 228208 Tel:6235-7710 HP:%17-1927 Mon-Sat 10:30 -18:30 Closed on Sun & P.H. Email: akiko.silva@pacific.net.sg

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イベント＆インフォメーション

♥

Japanese Idol Chiroru Hoshino

♥ Cawaii Koohii 109 North Bridge Rd. #05-K1~3 Funan Digitallife Mall Tel: 6336-0010 12pm-9pm www.facebook.com/pages/CawaiiKoohii/152711921430571

Do you want to be treated like a master? At the newly opened Akiba-style maid cafe, all waitresses are dressed in the Japanese anime influenced maid costumes and attend customers with a special care. They serve siphon made coffee and a tea time special set (Brownie + coffee or tea) at $8.80, as well as Japanese Yoshoku food, like curry and sandwiches. Customers can also take a snapshot with their favorite maid ($5) as a souvenir of the visit.

Mas terpie ce of teaket tle for Japanese tea ceremony and its creator are in town Japanese Artisan Works Lecture 釜の世界 Venue: The University Cultural Centre, National University of Singapore Date: Sat 2 Apr, 2pm-4pm Admission: $10 (incl. tea & speacial sweets) Tickets available at Urasenke Tea Room Kamahiko Hikobe Sasaki the 6th

Chagama Fu-Ro

(177 River Valley Rd. #02-11 Liang Court)

Chado Urasenke Tankokai in Singapore is organising “Japanese Artisan Works - Lecture Talk & Exhibition,” and will be inviting the Onkamashi (Chagama artisan) Kamahiko Hikobe Sasaki the 6th, from Kyoto, Japan as a guest speaker.

Japanese Artisan Works Exhibition Venue: Urasenke Tea Room 177 River Valley Rd. #02-11 Liang Court Date: Sun 27 Mar, 1pm-4pm & Mon 28 – Thu 31 Mar, 11am-4pm Admission: Free (incl. tea & sweets)

He started making Chagama in 1970 and succeeded the traditional title as the 6th Kamahiko, Hikobe Sasaki in 1975. Since then, he has created top quality Chagama for the Sen Tea clan. His works are well recognised and used at many high-ranking tea ceremonies, including a special demonstration and lecture at The British Museum as part of the “UK-JAPAN 2008 -150 years anniversary of diplomatic relations.”

or email: urasenke.ex.ucc2011@gmail.com

CK U

P!

PI

The Chagama, or teakettle, for Chado (traditional Japanese way of tea) is one of the most important items in a tea set. Even the founder of Chado, Sen Rikyu, sang of Chagama in his short poem.

A Must-Visit in TOKYO

French Restaurant

Edition Koji Shimomura Modern French & Japanese affair with a Michelin-star chef

K

o j i S h i m o m u r a , c h e fow n e r of Ed i t i o n Ko j i Shimomura, is a popular figure among Singaporean gourmands, as he has conducted a special tasting event in collaboration with Les Amis, one of the top French restaurants in the region.

Located in the fashionable Roppongi area in the heart of Tokyo, his highly acclaimed restaurant has garnered numerous awards, including two stars in Michelin Guide Tokyo 2010.

The restaurant stems from his desire to offer diners “a collection of food, atmosphere and service” that has been infused with his idea of how dining should be – a version that has been ‘edited’ by him – hence the name, Edition Koji Shimomura.

More than being a master of the artful combination of traditional French cuisine and Japanese gastronomy, Chef Shimomura is a man who also attends to the intricate details outside of the kitchen. He does not present a menu to guests, but fashions a customised menu to each diner’s preference, so guests are asked what and how much they feel like eating. Dubbing

it ‘haute couture cuisine’, he is in close and constant communication with his service staff to ensure that every guest is satisfied.

His signature dishes include ‘Crispy John Dor y wrapped in kadaïf served with broccoli sauce and lemon jam’, ‘Grilled Oumi Wagyu served with caramelised endive’, as well as the desserts ‘Foamy litchi mousse and coconut sherbet’, all of which are composed with only the finest Japanese and European ingredients prepared in a harmonious marriage of FrenchJapanese culinary techniques. *Read more at “www.wattention.com”

Lunch : ¥4,200 (weekday only) /¥6,300/ ¥9,450~/ ¥13,650(Haute Couture cuisine composed with

chef’s choice)

Dinner : Menu Tentation ¥13,650~

(Customised course according to guest’s request)

Menu Edition ¥21,000

(Haute Couture cuisine composed with chef’s choice)

Roppongi T-Cube 1F, 3-1-1 Roppongi, Minato-Ku Tokyo Reservation Hotline Tel. +81-(0)3-5549-4562 www.koji-shimomura.jp

(English pages and internet reservations are available)

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*except for Syphon Coffee *valid till 31 March

Yamaguchi Akira Solo Exhibition “SINGA-PLANET” Venue: Japan Creative Centre (4 Nassim Rd.) Tel. 6737-0434 Date: Sat 12 Mar to Fri 6 May 10am-6pm (Closed on Mon & Sun, 22 Mar, 22 Apr and 3 May) Admission: Free

♥

Japan Creative Centre together with the Japan Foundation present a solo exhibition by one of Japan’s leading contemporary artists, Yamaguchi Akira.

This exhibition will include a new, specially-made installation focusing on the Singaporean people, with their Chinese, Malay and Indian ethnicities and their lifestyles in their citystate. Important works from throughout Yamaguchi’s career will also be exhibited.

✂

Cute cosplayers welcome their masters at Akiba-style maid cafe

@Cawaii Koohii with any order of a la carte menu item

Colourful Singapore life painted in old Japanese style

Free Drink + 1 Scoop of Ice Cream

EVENT & INFORMATION

BUSINESS

Corporation vol.1

RGF HR Agent Singapore Pte Ltd

To be a bridge between

People and Companies RECRUIT Group, Japan’s major information services corporation, is now in Singapore under its global brand name RGF. RGF provides recruitment service and connects between jobseekers and companies as a bridge.

Ms Mamiko Ogura

Est abl ished i n 1960, R ECRU I T G r o u p a c c o u n t s fo r 58 . 2% of t h e market share of the Classif ied Ads Business for mid-careers in Japan. The company boasts a 98% recognition rate in Japan, and also operates a publication business. The total annual sales of the group stands at US$10 billion, and it is ranked 4th in sales as a human resource service provider in the world.

RGF HR Agent Singapore (RGF), which includes RGF – its global brand name – started operations in January 2011. Their affiliated companies have al ready beg u n operations i n Chi na as well as Hong Kong, both of which have been proven to have a good track record. RGF Singapore will function as a hub in south-east Asia, with plans to open of f ices i n the su r rou ndi ng countries within a few years.

T h roug h a pa r t ne r sh ip w it h Bo Le Associates, which specialises in executive-level job placements, RGF will mainly suppor t people who are looking for a job at junior or senior levels at Japanese companies. The strength in RGF lies in its network of major Japanese companies in various fields which the RECRUIT Group has built for the past 50 years, as well as a prolific accumulation of match-making knowhow between people and companies.

Japanese companies usually recruit newly-g r a d Japa nese st ude nt s, but nowa d ays , t hey h ave sh i f t e d t hei r direction to hire manpower regardless of their nationality, religion and sex to

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seek potentials in the global market.

Some companies have even set up a goal to increase the number of nonJapanese staff.

Ms Mamiko Ogura, RGF General Manager says “Apart from the need for locally-hired Japanese, there have been cases where Japanese companies hire local staffs in different countries for their executive posts as replacement Japanese management. There are also oppor tunities for those who wish to work in Japan. We also provide total HR solution including recent salar y information, employment conditions and visa advise to companies.

To jobseekers, we provide detailed information about the company in order to make sure they can find a suitable job and to utilize their abilities in the company.

Riding on our success in Japan, we would now like to introduce ourselves to Singapore. This is my mission at this moment. We plan to hold events at jobhunting seminars in local universities, which we have been specialising in. At the same time, we also steadily conduct promotional activities.”

For those who are look ing for a job, Ms Ogura advises “you can visit our web-site, www.rgf-hragent.asia/en for registration. We contact you for face-face interview upon registration and provide valuable information and advice for your next career. We pride ou r s elve s on ou r p e r son a l s e r v ic e for both individuals and companies.

I f more p e ople a nd compa n ie s a re satisfied with our services, We will be recognized as the best in the market.

Eventually, our mission is to inspire individuals and companies to create greater choice in the world of work.

We believe that it will create a nextg e n e r a t io n s o c ie t y i n w h i c h e a c h individual can enjoy working.”

RGF website

Market share of Ads Business for mid-careers in Japan *Yano Research Institute

C 5.9% B 6.1% Company A 16.8%

RECRUIT

58.2%

Worldwide HR service firms ranked by sales 1 2 3 4 5 6 7 8 9

Corporate Name Adecco SA Randstad, Vedior Manpower Inc. RECRUIT Group Allegis Group USG People NV Kelly Services Inc. Robert Half International Hays PLC

Turnout* 2,795 2,405 2,155 612 574 563 552 460 406

*Sales unit : Bn JPY Rates: 1USD=100JPY; 1 EUR=140JPY; 1GBP=160JPY Recruit Group: Total sales in permanent placement and temporary staffing fields from company annual reports and SIA Report

RGF HR Agent Singapore Pte Ltd 3 Anson Road #10-02 Springleaf Tower Tel. 6221-7437 www.rgf-hragent.asia/en

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